52 vegetarian dishes featured, largest selection at sea


Seattle, Wash., May 2, 2012 — Holland America Line has introduced a new alternative, vegetarian-only menu, as well as 30 new vegetarian dishes to their main dining room menu, furthering the line's commitment to providing exceptional dining experiences for all guests.

Holland America Line’s award-winning Master Chef Rudi Sodamin has designed an exclusive 22-dish vegetarian and vegan menu that highlights vegetables and other naturally healthy ingredients in vibrant, flavorful culinary selections. The alternative menu includes a full range of appetizers, salads, soups and main entrées, and is available upon request at no extra cost for lunch and dinner in the main dining room aboard all 15 ships in the fleet.

"Many more people are choosing a vegetarian culinary experience, yet the options can be limited," said Richard Meadows, Holland America Line’s executive vice president of marketing, sales and guest programs. "By offering a complete vegetarian-only menu and the largest vegetarian selection at sea, we are ensuring that all guests can take part in an exceptional dining experience while cruising with Holland America Line.”

The savory collection of dishes on the new vegetarian-only menu include Portobello Mushroom and Chipotle Quesadillas, Vietnamese Vegetable Spring Rolls, Curried Vegetable Empanadas, Spicy Lentil and Garbanzo Salad, Sweet and Sour Vegetable Tempura, Vegetable Jambalaya, Grilled Vegetable and Tofu Kebobs, and Baked Cheese Polenta with Mushrooms and Artichoke Hearts.

In addition to the new vegetarian-only menu, 30 new vegetarian dishes will be added to the main dining room menu. These offerings also will be featured as a second vegetarian option in the casual Lido buffet during lunch. Additionally, every dinner menu will now offer guests the option of one appetizer, one soup or salad, and at least one vegetarian entrée each evening, increasing the total number of vegetarian options on board to 52 delectable dishes.

Some of the newly expanded vegetarian selections on the main dining room menu include Corn and Zucchini Pancakes served with Southwest-style cous cous salad, Asparagus and Zucchini Torte with wild rice and sun-dried tomato coulees, Carrot and Parmesan Risotto topped with a lemony arugula salad and crispy carrot ribbons, and Grilled Eggplant and Bell Pepper Masala braised in yogurt with Indian spices and served with coconut-pistachio basmati rice. Gloria
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